Happy February, Mamas! Today we whipped up a more wholesome version of a family favorite: Sweet Potato Chicken Nuggets. This is a great way to add a veggie into an after school snack and these bites are Whole30 and Paleo approved!
And because dry chicken nuggets are boring…dip them into our Mama Jess Organic Ketchup which, you guessed it, is also Whole30 and Paleo certified!
While this recipe is quick and easy, the only thing that requires a bit of elbow grease is shredding the sweet potato. This can qualify as an arm workout if you’re trying to hit the gym today…but I promise it’s worth it! I only needed one large sweet potato to get the perfect ratio with the ground chicken. The end result is a tender, slightly sweet nugget that is perfectly complemented by the Mama Jess Ketchup.
Find the recipe below and let us know how you like it!
Xoxo, Claire and the Mamas at Mama Jess
- 1 lb organic ground chicken
- 1 large sweet potato, peeled and shredded
- 4 tbsp almond flour
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp chili powder
- 2 tbsp salt
- Mama Jess Organic Ketchup to dip
- Preheat oven to 350 degrees F.
- In a large bowl, mix together all of the ingredients until they are well combined.
- Using your hands, form small meatballs with the mixture, then press them flat and into a flat egg shape.
- Place them about an inch apart on the tray, allowing the nuggets space to bake.
- Bake for 30 minutes, flipping halfway through.
- Serve with Mama Jess Organic Ketchup to dip, and enjoy!
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